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Lemon Ice-Cream-Strawberry Shortcake

Prep time 20 mins
Other time 40 mins
Yield Makes 10 to 12 servings


  • 1 (16-oz.) container fresh strawberries, quartered
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon honey
  • 1 3/4 cups all-purpose flour
  • 1/4 cup plain yellow cornmeal
  • 6 tablespoons cold butter, cut into pieces
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 1 large egg, lightly beaten
  • 2/3 cup whipping cream
  • 1 tablespoon butter, melted
  • 1/2 teaspoon sugar
  • 2 (14-oz.) containers HÄAGEN-DAZS FIVE Lemon All Natural Ice Cream

How to Make It

  1. Preheat oven to 425°. Toss together first 3 ingredients in a large bowl, and let stand at room temperature 20 minutes.

  2. Meanwhile, process flour and next 6 ingredients in a food processor 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.

  3. Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.

  4. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat dough to 1/2-inch thickness using floured hands; cut with a 2-inch round cutter, and place, side by side, on a lightly greased or parchment paper-lined jelly-roll pan. (Dough rounds should touch.)

  5. Bake at 425° for 18 to 23 minutes or until golden and firm to touch. Brush tops with melted butter, and sprinkle with 1/2 tsp. sugar.

  6. Serve shortcakes with ice cream and strawberry mixture.